Fogging is a technique in which the DISINFECTANT is sprayed in an area with the help of SPRAY Dispensing Machine and specially designed nozzles.
This is called Ultra Low Volume Fogging. The purpose of fogging is to increase the possibility of contact between the disinfectant solution & air spaces, especially those that are otherwise difficult to reach. Typically, fogging takes between 30-60 minutes followed by a ‘settling period' of at least 1 hour before it is safe to re-enter the area.
This means there is potentially an extended contact time for microbiological action, which can increase the efficacy. Independent Food Industry research has shown that disinfectants based on Hydrogen peroxide can be applied for the deactivation of a large variety of pathogenic microorganisms. It also deactivates viruses & spore. For Fogging SOP, Contact Us
